Cinnamon Pecan Toffee Cookies – #BakeTogether

by Kate on December 26, 2012

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I almost didn’t make it this month. It was getting down to the wire here. I’ve been so busy with Christmas as well as some very sick little girls this week. So when all of a sudden I realized that December was nearly over I found myself in a mini-panic! I still had yet to do my Bake Together project. It’s not like it was a difficult or all too time consuming one this month but instead, it just completely slipped my holiday frazzled mind. Speaking of the holidays…

Are you sick of cookies yet? With holiday season winding down and coming to a close I’m sure you’ve had your fill. For me, I don’t think I can ever get sick of cookies. My pants say otherwise but my mouth isn’t listening so I have one more recipe for you. These little cookies are so tasty and what’s even better is that they are super easy to make. Next to a drop cookie, I think the easiest cookie to make are slice and bake cookies. That’s what Abby had us create this month for Bake Together. She started us out with a fabulous recipe for Spicy Ginger Slice ‘n Bakes. As always, her recipe sounds amazing and I’ll certainly be making the original some time.

For my spin, I traded all that lovely ginger for buttery pecans and toffee. These little cookies taste warm and inviting. They’re also slightly addictive thanks to a nice dose of cinnamon too. This cookie dough comes together in a flash then comes the hard part, waiting for it to chill in the fridge. But once you make it through those excruciating hours it’s just slice, bake and enjoy! The cookies taste fantastic warm, right out of the oven. I can attest to this since I ate quite a few moving them from the cookie sheets to the cooling racks. Warm or cool, these cookies are dangerous so be careful!

In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside.

Using a mixer fitted with a paddle attachment, cream together the butter and sugar until smooth and creamy. Add the egg, Heath Bits, pecans and vanilla extract and mix just until combined, about 1 minute.

Add the flour mixture and beat on low until loose clumps form.

Dump the dough onto a large piece of plastic wrap and gently knead until a smooth dough forms. Shape the dough into a 14-inch log and wrap in the plastic. Refrigerate for at least 4 hours or overnight, until very firm. Rotate often during the first hour or so to keep the cylindrical shape.

Cut 1/8 to 1/4-inch slices from the dough log and place an inch apart on the prepared baking sheets. Bake one sheet at a time for 11-13 minutes, until they are golden at the edges and the tops look dry.

Removed from the oven and allow the cookies to cool for 5 minutes on the sheet. Move to a cooling rack to cool completely.

Umm umm good…sound yummy. I was thinking of toffee too but now want pecans and cinnamon! If I get them done at all. I actually didn’t make a bunch of cookies; I made caramel and chocolate sauces for gifts this year so I’m really craving these babes. Now where is that Pringle can??

What a wonderful idea for gifts! I wish someone would give me homemade food gifts. So glad you like these little cookies! And I assure you, I’ve now bought a can of Pringles purely for the purpose of saving the can.

Not only are the flavors right up my alley, but, dang, they are beautiful..I can never keep my refrigerator cookies that round! I try to turn them sporadically, but often forget and end up squishing semi-circles as round as I can get them, right on the baking sheet lol I think I’m going to try these some time this week Hope you had an amazing Christmas and enjoyed Polar Express!

Thanks Lisa! It’s funny you should mention the roundness of my cookies. I did forget to rotate them in the beginning and had a really flat side. Had to take them out and roll them on the counter to try to round them out again. Fortunately, that worked really well. Barb, from Creative Culinary was telling me she will put her dough logs in a Pringles can to keep them round. I thought that was such a genius idea! I’m getting some Pringles for sure just for that purpose.

I actually haven’t tried it out yet. That might be a very good idea. Although, if you wrap the cookie log in plastic and then place it in the Pringles can then I don’t think it would stick inside or anything.

This combo is so perfect. I love toffee and pecans. I think i might try this with salt sprinkled and dark chocolate too. I have another tip for keeping cookie round, use the roll from paper towels and use it as a shaper.

That’s so smart, Belinda! So easy and can’t believe I never thought to do that. Glad you like these cookies. Now I want to make them again, in a paper towel roll with your idea of salt and dark chocolate. That sounds so good!